%0 Journal Article
%T NEW MEAT PRODUCTS MANUFACTURED WITH the “KATSUOBUSHI” PROCESS, and the CHEMICAL NATURE and ORGANOLEPTIC ACCEPTABILITY of the PRODUCTS
%A WADA, S.
%A KOIKE, H.
%A DIMICI, L.
%A MINEMURA, Y.
%J Journal of Food Processing and Preservation
%V 16
%N 1
%@ 0145-8892
%D 1992-02-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve